Instructions: Cut the beef into 1 1/2-inch cubes and season with salt and pepper. Melt 1/2 tablespoon of the butter in a skillet and sear the meat over high heat. Remove the meat to a plate. Add the onions to the skillet and cook for 5-6 minutes. Take the pan from the heat and stir in 1 tablespoon of the flour. Return to the heat and cook for 1 minute. Blend in the stock. Return the meat and bring to a boil. Transfer to a flameproof casserole, cover and simmer on low heat for 1 1/2- 2 hours. Alternatively, cook in a preheated 325 degree oven for 1 1/2-2 hours.

Meanwhile, saute the mushrooms in another 1/2 tablespoon of the butter on high heat. Season with salt and pepper and set aside. Shuck the oysters and put in a bowl with their juices.

In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Stir in the remaining 2 tablespoons of flour to make a paste. Set aside.

When the meat is tender, thicken the cooking juices slightly with a little of the roux, if necessary. Add the mushrooms and oysters with their juices and taste for seasoning. Boil for 3 or 4 minutes. Let cool, then transfer to a 5-cup capacity deep-dish pie pan or casserole. (Recipe can be made ahead to this point. Cover and refrigerate until ready to finish.)

Preheat the oven to 475 degrees. Roll out the pastry to about 1/4-inch thickness and cover the pie. Flute the edges and decorate with pastry leaves. Brush with the egg was

Instructions: Cut the beef into 1 1/2-inch cubes and season with salt and pepper. Melt 1/2 tablespoon of the butter in a skillet and sear the meat over high heat. Remove the meat to a plate. Add the onions to the skillet and cook for 5-6 minutes. Take the pan from the heat and stir in 1 tablespoon of the flour. Return to the heat and cook for 1 minute. Blend in the stock. Return the meat and bring to a boil. Transfer to a flameproof casserole, cover and simmer on low heat for 1 1/2- 2 hours. Alternatively, cook in a preheated 325 degree oven for 1 1/2-2 hours.

Meanwhile, saute the mushrooms in another 1/2 tablespoon of the butter on high heat. Season with salt and pepper and set aside. Shuck the oysters and put in a bowl with their juices.

In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Stir in the remaining 2 tablespoons of flour to make a paste. Set aside.

When the meat is tender, thicken the cooking juices slightly with a little of the roux, if necessary. Add the mushrooms and oysters with their juices and taste for seasoning. Boil for 3 or 4 minutes. Let cool, then transfer to a 5-cup capacity deep-dish pie pan or casserole. (Recipe can be made ahead to this point. Cover and refrigerate until ready to finish.)

Preheat the oven to 475 degrees. Roll out the pastry to about 1/4-inch thickness and cover the pie. Flute the edges and decorate with pastry leaves. Brush with the egg was